The fact that bread is more than just another food item dawned on Wilhelm Kanne Sr. more than 30 years ago. He discovered that renowned physician and chemist Friedrich Hoffmann (1660 – 1742) used pumpernickel bread to make his compound spirit of ether (Hoffmannstropfen). Since other physicians also appreciated the effects of pumpernickel, the bread soon became known as “the black bread of Westphalia”. A large number of people held pumpernickel bread in high regard as it was easy to digest and exceptionally nutritious at the same time. Thanks to these properties, pumpernickel was deemed one of the most wholesome breads available at the time. This bread was also used to distil a drink which came to be known as “Brautwater” (Bride’s Water). It was prepared by adding a few pumpernickel slices to a vessel, pouring boiling water over them, and allowing the slices to saturate with the water over night. Labourers would then use this drink to quench their thirst, for instance while working on the field. Some people back then also referred to it as bread coffee. This concept was the starting point for Wilhelm Kanne Sr.He spent more than 20 years experimenting with the fermentation of bread grains. The outcome of his tireless efforts is “Original Kanne Bread Drink®”, a product that is widely known at home and abroad.